Slow Cooker Roast Beef With Red Wine

Total Time: 7 hrs 15 mins Preparation Time: 15 mins Cook Time: 7 hrs

Ingredients

• Servings: 6
• 2 1/2-3 lbs beef chuck roast, cut into 2-inch pieces
• 1 1/2 cups red wine
• 20 ounces canned beef consomme (2-10.5oz cans)
• 1 1/2 cups frozen pearl onions
• 8 ounces sliced mushrooms
• 10 slices bacon, chopped
• 1/2 cup all-purpose flour
• 3/4 teaspoon pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 teaspoon dried thyme

Recipe

• 1 marinate beef in wine in resealable plastic bag in refrigerator up to 24 hours, turning bag occasionally.
• 2 drain beef; reserve marinade. pat beef dry. heat slow cooker to high. add consomme, onions and mushrooms.
• 3 cook bacon in large skillet over medium heat 3-5 minutes or until browned. drain on paper towels, reserving drippings in skillet. add bacon to slow cooker.
• 4 combine flour, pepper, onion powder and garlic powder in large bag. add beef; shake to coat. remove beef; reserve flour mixture.
• 5 cook beef in bacon drippings in batches over medium-high heat 3-5 minutes until browned on all sides. place in slow cooker.
• 6 add reserved flour mixture to drippings in skillet; cook and stir over medium heat 1 minute. add 1 cup of the reserved marinade; bring to a boil, stirring to scrape up any browned bits from bottom of skillet. pour into slow cooker.
• 7 add remaining marinade and thyme to slow cooker. cook over low heat 7-9 hours or until beef is tender. remove beef and vegetables. pour liquid into large skillet; boil over high heat 3 minutes or until slightly thickened. pour over beef and vegetables.